The fastest cake in the west

Zingy Lime cake - perfect for the beach

You must have heard of my reputation for being only just on time, well that applies to my cooking as well. So here is the recipe for perfect cake that can be made at the last minute. Some days I make fairy cakes for lunch boxes that are often still warm by the time the boxes are packed, sometimes I make a large cake in a lined roasting tin, then take the whole tin on a picnic. The magic ingredient is Elsa's Organic Duck Eggs but I have to say that! Honestly the duck eggs give the cake a divine colour and rich taste but chicken eggs are good as well, just use local free range ones for the best taste.

I change the flavouring to suit my mood. Favourite for the beach this year is a plain cake made in roasting tin topped with icing made with icing sugar, grated lime zest and juice of a lime. It's a zingy sweet topping on a moist cake that cuts through the salt and sand after a few hours in the surf.  Best for Lunch boxes is plain fairy cakes with a handful of plain chocolate drops in the mixture, they taste nice and no icing to stick to the sandwich's. Cakes to impress and that sound trendy are plain fairy cakes with butter cream icing made with salted butter and unrefined icing sugar to give a salted caramel icing topped with a fresh Blueberry (local of course!)
So Here's the recipe to make 24 fairy cakes or a small roasting tin:

225g soft margarine
225g Castor sugar
4 Elsa's organic duck eggs
225g self raising flour

Add margarine and sugar into mixing bowl and beat with electric mixer. Add eggs and flour and beat some more. Fill 24 cake cases or your choice of  tin. Cook at 180 degrees until the top springs back when touched or poke with a skewer and make sure it comes out clean
Ice with you choice of topping.
 Easy!